Wednesday, April 26, 2017

Smoked Gouda Pretzel Cheese Dip

Serious pretzel lover here! Not the hard, crunchy ones you snack on. Wait, I mean, yes, those, too. But I'm talking about the soft, bready ones. Is bready a word? Let's just say it is. Pretzels are all my New York childhood memories of getting the big salty ones from street vendors when my mom and I went to watch the ice skaters at Rockefeller Plaza. Pretzels are my jam.

Cut to years later when pretzel rolls and pretzel bread became a thing. When you could get soup in a pretzel bowl in restaurants and I learned to make pretzel bread at home. And then came ready to eat pretzel bread in packages at the market and I was in pretzel heaven.

I first met the Pretzilla folks at the Fancy Food show last year when they handed me a little pretzel ball topped with mustard. It was pretzel love at first bite.

Since then I've bought their pretzel rolls, hot dog rolls and mini slider buns but those little pretzel balls are still my favorite. And since today is National Pretzel Day (yay for holidays that "get" me), I'm celebrating with a homemade cheesy tip. You can make this with cheddar cheese but I basically use any excuse to buy smoked Gouda. Actually also any excuse to buy pretzel balls. Enjoy!

Smoked Gouda Pretzel Cheese Dip

by Hungry Couple

Prep Time: 10 Minutes

Cook Time: 10 Minutes

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Ingredients (4 Servings)

2 Tablespoons unsalted butter

1 Clove garlic, peeled and finely minced

2 Tablespoons all purpose flour

1 1/2 Cups milk

1/4 lb. Smoked Gouda, finely grated

1 Tablespoon Worcestershire sauce

1 Teaspoon mustard

1/4 Teaspoon black pepper

Salt, if needed

1 Slice crumbled cooked bacon (optional)

Instructions

Melt the butter in a large skillet and add the minced garlic. Saute just for a few seconds to soften the garlic.

Whisk in the flour until it forms a paste and slowly whisk in the milk. Continue whisking, on medium low heat, until the mixture is smooth and begins to thicken.

Stir in the cheese, Worcestershire sauce, mustard and black pepper. Continue stirring until the cheese has fully melted and taste to see if any additional salt is needed. Serve warm with the crumbled bacon on top, if using.